How to cook Pochero

 

Ingredients:

* ½ kilo chicken (cut into parts)
* ½ kilo pork (cut into cubes)
* ½ kilo beef (for stewing, cut into chunk cubes)
* 4 pieces chorizo bilbao
* 8 cups water
* 1 teaspoon salt
* 1 bundle onion leeks
* 6 cloves garlic (minced)
* 2 tablespoons oil
* 5 pieces Saba banana
* 5 pieces boiled potatoes (quartered)
* 5 pieces boiled sweet potatoes (quartered)
* 1 cup chickpeas
* 1 bundle cabbage (sliced)
* 1 Pinch salt & pepper

Procedures:

1. Boil pork, chicken, beef, chorizo in salted water withonion leeks.
2. Lower fire and let simmer until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, saute garlic, onion, then pour in the stock.
5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas.
6. Season with salt and patis.
7. Add in the cabbage.
8. Serve hot.

How to cook Igado

Ingredients:

    * 2 onions, finely chopped shopping list
    * 2 tomatoes, chopped shopping list
    * 1 bell pepper, juliene shopping list
    * 1/2 kilo pork liver , cut into 2 inch strips shopping list
    * 1/4 kilo pork, 2 inch strips shopping list
    * 2 garlic cloves, minced shopping list
    * 1/4 cup soy sauce shopping list
    * 1/4 cup white vinegar shopping list
    * 1 tbspHow to make it


Procedures:

    * Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
    * Add tomatoes just before the garlic and onions turn very light brown.
    * Add in the pork strips, and stir fry until pork is light brown.
    * Add in the liver and stir until liver is half-cooked.
    * Add in the vinegar, soy sauce and the sugar.
    * Simmer until the meat is cooked.
    * Serve with steamed rice.
    * Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

 sugar

How to cook Sizzling Pork Chop

Ingredients:

1 piece (8 oz) pork loin chop
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3/4 cup mixed vegetables, cooked
3 tablespoons all-purpose flour
4 tablespoons butter
1 cup yellow rice

Cooking procedure:

1. Rub salt, ground black pepper, and garlic powder on the pork tenderloin chop. Let it stay for at least 30 minutes.
2. Make the gravy by melting 1 tablespoon butter in a saucepan. When the butter melts, gradually add the flour and whisk until the color turns light brown. Pour-in the beef broth and stir. Add salt and pepper according to taste. Continue cooking until the texture becomes thick. Set aside.
3. Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
4. Pan-fry the pork loin chop in medium heat until the color of each side turns light brown (approximately 7 to 8 minutes per side). Set aside.
5. Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
6. Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin chop.
7. Pour gravy over the pork loin chop then turn-off heat.
8. Serve. Share and enjoy!

How to cook Beef with Oyster Sauce

Cook Time: 5 minutes
Total Time: 5 minutes

Ingredients:

    * 10 - 12 ounces (275 - 350 grams) beef steak, such as topside rump
    * 4 - 6 small dried Chinese mushrooms, soaked
    * about 1 pint (500 ml, 2 cups) seasoned oil* (see below)
    * a few small bits of fresh ginger root
    * 1 spring onion, cut into short sections
    * 4 ounces (115 grams) mangetout (snow peas), topped and tailed
    * 1/2 small carrot, thinly sliced
    * 1/2 teaspoon salt
    * 1/2 teaspoon soft brown sugar
    * 2 tablespoons oyster sauce
    * For the marinade:
    * 1/2 teaspoon soft brown sugar
    * 1 tablespoon dark or light soy sauce
    * 2 teaspoons Chinese rice wine
    * 1/2 teaspoon bicarbonate of soda or baking powder
    * 2 teaspoons thick cornflour (cornstarch) paste - (1 part cornstarch with 1.2 parts cold water)
    * 1 tablespoon oil

Preparation:

Cut the beef across the grain into thin slices about the size of a large postage stamp, and marinate in the marinade for several hours - overnight if possible. Squeeze dry the mushrooms and discard any hard stalks.
Heat the oil in a preheated wok until medium hot (300 - 325 degrees F.), blanch the beef for about 40 - 50 seconds, stir to separate the slices, then remove as soon as the color changes. Drain. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry the vegetables for 1 minute, add the salt and sugar, continue stirring for another minute, then add the beef and the oyster sauce, blend well and serve hot. Serves 4.

How to cook Salmon with Veggies

 


Recipe for Cooking salmon:

   1. Pour a little of olive oil onto a plate.
   2. Chop dill finely (fresh herb) and throw it onto the plate.
   3. Flip your salmon pieces over in the oil and dill a 2 – 3 times.
   4. Prepared – nothing else to it!

Now the cooking:

Salmon cooking and recipe Drizzle a little bit of olive oil in frying pan and heat it up on the stove top in mid to high heat. At hot but not at max temperature, put your salmon fillet pieces in the pan. Put fish on the heat always starting with the skin size down. Fry the salmon for 2 to 3 minutes (time depends on the filet thickness, you can watch it, when the white color from the heat progresses one quarter of the whole thickness into red) flip the salmon onto its second side. Fry it another 2 minutes and that’s it, done! Don’t turn filets second time, turn only once and also don’t cook for too long or the salmon will be dry.

Place the salmon pieces onto plates, add cooked and steamed vegetables next, plus a bit of lemon and you can eat while the meal is still hot.

How to cook Pork Binagoongang or Sauteed Shrimp Paste

 

Ingredients:
 
4 tablespoons cooking oil
1/2 cup minced tomatoes
3 tablespoons sugar
1 tablespoon finely minced garlic
1 cup pork butt sliced into 1/4 inch pieces or less
vinegar to taste
1/2 cup finely minced onion
one 12-ounce jar of bagoong alamang or shrimp paste (sold in Oriental food stores)

Procedures:
In a skillet, heat oil and saute garlic until light brown, onion until transparent and tomatoes until soft. Stir in pork and cook until tender. Add bagoong alamang, sugar and vinegar and simmer for 10 minutes

How to cook Mongolian Beef

 

Ingredients:

    * 1 teaspoon sesame seeds
    * 1 tablespoon soy sauce
    * 1 tablespoon cornstarch
    * 2 cloves garlic, minced
    * 1 pound beef round steak, cut into thin strips
    *
    * 3/4 cup water
    * 2 tablespoons soy sauce
    * 2 1/2 teaspoons cornstarch
    * 1/2 teaspoon white sugar
    * 1 teaspoon red pepper flakes
    * 2 tablespoons vegetable oil, divided
    * 2 carrots, thinly sliced
    * 1 bunch green onions, cut into 2 inch pieces

Procedures:

   1. In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
   2. In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
   3. In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
   4. Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

How to cook Lechon Kawali or Pan roasted Pork

Ingredients :

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

How to cook Crispy Pata

Ingredients:

* 1 whole front pork knuckle – cleaned, cut the toes
* 1/4 cup of mama sita’s premium vinegar
* 6 cups of water
* 1 tbsp of black peppercorn
* 6 tbsp of rock salt
* 3 tbsp of crushed garlic
* 2 bay leafs
* 4 cups of oil for deep-frying

Dipping Sauce Recipe Ingredients:

* 1/4 cup of water
* 1/4 onion – diced
* 2 pcs of finger chili – sliced
* 1/4 cup of mama sita’s premium vinegar

Cooking Procedures:

1. In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns
2. stir until salt to dissolve the salt.
3. Add the pork knuckles
4. Cover and bring to a boil
5. Simmer for 1.5 hours until the pork is tender
6. Drain in a colander
7. Set aside in the refrigerator for 12 hours or overnight to dry
8. Heat the oil
9. Deep-fry pork until golden brown and crispy
10. Drain excess oil
11. Combine all sauce ingredients
12. Serve with the sauce

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How to cook Chicken Pastel

Estimated cooking time for this chicken recipe: 1.5 hours


 Ingredients:

    *One 1 1/2 kilo chicken, cut in pieces
    *One can (14 ounces) Vienna sausage, sliced
    *3 potatoes, diced
    *1 carrot, diced
    *1 up mushrooms, cut in half
    *1 green bell pepper, sliced in strips
    *1/2 cup sweet peas
    *1 onion, minced
    *1/4 cup grated cheese
    *1 cup margarine
    *2 cups chicken stock (broth)
    *1/2 cup evaporated milk
    *4 tablespoons soy sauce
    *1 lemon extract (juice)
    *1 egg, beaten
    *Salt and pepper to taste

Pie Crust

    *2 cups flour
    *1/2 cup corn oil or vegetable oil
    *1 teaspoon salt
    *1/4 cup of water


Cooking Procedures:

    *In a bowl, marinate chicken lemon juice and soy sauce for an hour.
    *In a skillet, melt margarine and brown chicken, set aside.
    *Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
    *Transfer to a baking dish.
    *Pre-heat oven to 450 degrees Fahrenheit.
    *On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
    *On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
    *Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
    *Bake until golden brown (about 15 minutes).

How to cook Fried Chicken

 


Ingredients:

    *1 1/2 kilo chicken, cut into pieces
    * 1/4 cup of white vinegar
    *5 cloves of garlic, crushed
    *1 cup of water
    *2 cups cooking oil
    *Salt and pepper to taste

Procedures :

    *In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
    *Remove just before the chicken is fully cooked.
    *Strain off liquid.
    *In a frying pan or wok, heat oil and deep fry the chicken until golden brown
    *Place on paper towel to remove excess oil
    *Serve hot with rice and sliced cucumber or atchara on the side.

How to cook Tinola or Chicken Stew

Ingredients :

    * 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
    * 1 thumb-sized fresh ginger root, cut into strips
    * 2 cloves garlic, crushed
    * 1 onion, chopped
    * 2 tbsp. patis (fish sauce)
    * salt, to taste
    * 4 to 5 cups water (or rice water – 2nd washing)
    * 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
    * 1 cup
       sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
    * vegetable oil


Procedures :

   1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
   2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
   3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
   4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

How to cook Menudo

  Ingredients:

1/2 kilo pork meat, diced
1/4 kilo pork liver, diced
1 cup water
2 onions, sliced
5 tomatoes, sliced
1/2 cup cooked chick-peas
1 carrot, diced
1 pc, red bell pepper, thinly sliced
2 pcs chillies, sliced
1 pc big potato, diced
1 tbs minced garlic
3 pcs bay leaves
salt and pepper

Procedures:

- Marinate pork for at least 15-30 minutes in lemon/calamansi and soy sauce mixture.
- In a casserole, heat the olive oil. Over medium-high heat, brown pork pieces until the meat is no longer pink. Set aside on the casserole. Add the garlic and chopped onions, tomatoes until cooked well.
- Add the tomato paste, 1 tbsp soy sauce, bay leaf and 1 c. of water. Season with salt and pepper.
- Bring to a boil, lower heat and simmer for an hour or until pork is tender. Check the amount of liquid once in a while. Add more broth or water, if necessary, about half a cup at a time. When the pork is tender, increase the heat to medium-low and add the liver cubes. Cook for about 2 minutes. Add cooked potato and carrot cubes, sweet peas and diced bell pepper. Adjust the seasonings. Stir to distribute ingredients. Serve over rice.

How to cook Liver Steak

Ingredients:


2 Beef liver steaks,cut into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
A dash of salt
1 large white or yellow sliced onion rings
1/4 cup cooking oil
1/2 cup water
1/3 cup chopped green onions

Procedures:

(1) Marinate the liver steaks in lemon juice,soy sauce,pepper and a dash of salt for at least 1 to 2 hours.
(2) Cook onion rings in oil until slightly transparent,then transfer to a serving dish using tongs leaving the oil in the skillet for frying.
(3) then Add the liver steaks to the skillet and fry over medium heat,stirring often, until tender,(Do not over cook as this will make the liver tough).
(4) Transfer the liver steaks to a serving dish.
(5) Add marinade and water to the skillet,simmer for 10 minutes or until you find consistency on the sauce.
(6) Pour cooked marinade sauce over the liver steaks and onion rings.
(7) garnish with chopped green onions.

how to cook Fish Steak

Ingredients:

    * 4 large sliced sword fish
    * ½ lemon
    * 6 tbsp Olive oil
    * 1 tbsp of finely chopped mixed fresh herbs
    * Freshly ground rock salt and black pepper

Procedure:


   1. Squeeze the juice from the lemon
   2. Blend the juice and olive oil well with a little hand whisk
   3. Add the herbs and a good twist of freshly ground salt and pepper to taste
   4. Stir well
   5. Wash the swordfish steaks and place in a dish
   6. Pour the marinade over the fish, cover with cling film or foil and pop the dish into the fridge to marinade for four to five hours
   7. When the steaks have finished marinating, remove them from the marinade and grill or barbecue for five to eight minutes each side, basting well and often with the marinade

How to cook Sweet and Sour Pork

Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 20 minutes

Ingredients:

    * 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick
    * 1 tablespoons vegetable oil
    * 1 can (20 ounces) pineapple chunks in juice
    * 3/4 cup water
    * 1/4 cup vinegar
    * 1 tablespoon soy sauce
    * 1/4 cup brown sugar
    * 1/2 teaspoon salt
    * 2 tablespoons cornstarch
    * 2 tablespoons water
    * 1/2 cup thinly sliced onion
    * 1 green pepper, cut in thin strips
    * 2 cups hot cooked rice


Preparation:

Directions for sweet and sour pork
Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice.
Sweet and sour pork recipe serves 4 to 6.

How to cook Chicken Cream Soup

Ingredients

Makes 4-6 servings


3 tablespoons vegetable oil
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 tablespoons chopped tomatoes
8 ounces (1 cup) cooked chicken, shredded
5 cups chicken broth
6 ounces thin spaghetti, broken in half and then half again
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 cup evaporated milk


Directions


1. Heat the oil in a medium-size pot. Fry the chopped onion, garlic, tomato, and shredded chicken until golden.

2. Add the broth and bring to a boil. Next, add the spaghetti and cook for 7-10 minutes or until the pasta is fully cooked. Add the salt, pepper, and oregano.

3. Just before serving, stir in the evaporated milk and heat through.

4. Serve in individual bowls with spoons and forks to twirl the spaghetti.

How to cook Roast Lamb

 

Preparation time: 20 minutes

Cooking time: 1 3/4 hours
Serves six

 

Ingredients

- 1.8 kg leg of lamb
- 1/4 cup olive oil
- Freshly ground black pepper
- 2 cloves garlic, peeled and thinly sliced (optional)
- 6 unwashed potatoes, peeled and quartered
- 1 kg butternut pumpkin, chopped and seeds removed, or 1 kg kumara (sweet potatoes), peeled and cut into large chunks
- salt
- 1 tablespoon plain flour
- 1 1/2 cups beef stock
- 400 g green beans, topped and tailed, boiled, to serve
- 4 small carrots, peeled and thickly sliced on the diagonal, boiled, to serve

 

How to cook

1 Preheat the oven to 220°C. Place the lamb in a large roasting pan and brush it all over with a little of the oil. Season well with pepper. If you are using the garlic, make 1-cm-deep slits with a small, sharp knife in the leg of lamb, and press a piece of garlic into each slit with your fingers. Roast the lamb in the preheated oven for 15 minutes, then reduce the oven temperature to 180°C.

2 Meanwhile, place the potatoes and pumpkin or kumara on a board and brush with the remaining oil. Season with salt and pepper. Arrange the potatoes around the lamb and roast the lamb and potatoes for 30 minutes. Add the pumpkin or kumara to the roasting pan and roast for a further 40 minutes (for medium-cooked lamb). Transfer the lamb to a carving plate, cover loosely with foil and set aside to rest. Transfer the vegetables to a large well-greased roasting pan. Increase the oven temperature to 230°C and return them to the oven for 10 minutes to crisp up.

3 For the gravy, skim off all but about 2 tablespoons of the fat from the juices remaining in the roasting pan. Place the pan on the stove over medium heat. Add the flour and cook, stirring with a wooden spoon and scraping the base of the pan to loosen any crisp bits, for 1–2 minutes, or until the flour just starts to brown. Gradually stir in the stock until well combined. Increase the heat to high and bring to the boil. Reduce the heat to medium-high and boil, uncovered, for 5 minutes, or until the gravy thickens.

4 Carve the lamb and serve with the pumpkin or kumara, potatoes, carrots, beans and gravy.

How to cook Vegetables Lasagna

Ingredients:

    * 2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
    * 1 medium onion, finely chopped
    * 4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
    * 1 teaspoon dried oregano
    * 1 teaspoon dried basil
    * 1 teaspoon dried parsley
    * 24 ounces canned crushed tomatoes
    * 1/4 teaspoon salt
    * 1/2 teaspoon dried thyme
    * 2 medium zucchini, cut lengthwise into 1/4-inch thick slices
    * 1 eggplant, cut into bite-sized pieces
    * 1 medium yellow squash, cut into bite-sized pieces
    * 1 cup button mushrooms, sliced 1/4-inch thick
    * 2 portobello mushroom, sliced 1/4-inch thick
    * 1/2 cup low-fat ricotta cheese
    * 1 cup reduced-fat shredded mozzarella cheese
    * 1/2 cup grated Parmesan

Directions:

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.


     

     

    
    

   

How to cook Honey Chicken Wings

Ingredients:

    * 3 pounds chicken wings
    * 2 cups Honey
    * 1 cup Soy Sauce
    * 3 tablespoons Olive Oil
    * 1/4 cup Ketchup
    * 3 Garlic Cloves
    * 2 Scallions
    * 1/4 tsp. Pepper
    * 1/2 tsp. Salt


Procedures:

  1. Begin by slicing the ends off the scallions and slice them thin. Use mostly the white and light green parts of the scallions.

  2. Smash each garlic clove with the side of a large knife and peel the skin off. Chop the garlic up very small after crushing it.

    3. Cut the wings in 3 sections and discard the ends. Salt and pepper them and place them in a large bowl.  

4. In a medium sized bowl, combine the honey, soy sauce, ketchup, oil, scallions, garlic, and mix well.

      5. Pour the mixture over the chicken and blend well. Place the chicken in a large baking pan and try not to arrange them too neatly so the heat and the sauce flows evenly around the chicken.
      

6. Bake for 45 minutes at 350 degrees. 

How to cook Chicken Lollipop

 


Ingredients

    * 5 chicken drumettes shopping list
    * 1 tsp minced ginger shopping list
    * 1 cube fermented red beancurd, mashed ( optional, all-purpose cajun seasoning is great too ) shopping list
    * 1 egg white shopping list
    * 1 egg yolk shopping list
    * shaoxing wine ( OR other chinese cooking wine ) shopping list
    * ground black pepper shopping list
    * salt and sugar to taste shopping list
    * cornflour shopping list
    * panko breadcrumbs

How to make it

    * With a knife, pull and scrape the meat off the top to the bottom of the chicken drumette.
    * Marinate the chicken with minced ginger, mashed fermented red beancurd, egg white, black pepper, salt and sugar.
    * Set the chicken in the refrigerator and let it marinate for about 10 minutes.
    * Dip the chicken drumettes into the cornflour, then dip them into the egg yolk wash, and continue the same with the breadcrumbs.
    * ( TIP : Quick chill in the freezer while the oil is heating up on the frying wok, to prevent breadcrumbs from falling off into the oil while frying )
    * Deep fry the chicken drumettes on medium-high heat until golden brown.
 

How to cook Carbonara Spaghetti

Ingredients

2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
200 grams bacon, shredded
Spinach Fettucine (400 grams noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese for topping

Preparation

1. Prepare the pasta (fettuccine noodles) based on instructions. Set Aside.

2. Fry the bacon until brown and not too crispy. Set Aside 1/4 for topping and the rest for the sauce.

3. In a sauce pan, saute garlic with olive oil. Add ham and 3/4 of the fried bacon.

4. Add the 2 cans of creamed mushroom soup with 2 cans of water.

5. Add the cream. Mix well.

6. Season with nutmeg and pepper.

7. If the bacon or ham you bought was too salty that it made the sauce salty as well, just mix in additional cream to neutralize the salty taste.

8. Serve the sauce and noodles separately. Top with bacon bits.

Serves 15-20 persons

How to cook Beef and Mushroom

Cook Time: 9 hours

Total Time: 9 hours

Ingredients:

• 1 1/2 pounds stew beef
• 1 can French onion soup
• 1/2 cup red wine, like a hearty burgundy
• salt to taste
• pepper to taste
• 4 to 5 potatoes, cubed
• 1 carrot, sliced
• 12 to 16 ounces fresh mushrooms
• 1 bay leaf
• a small sprig of fresh rosemary or a pinch of dried, crumbled
• 1 can diced tomatoes
• 3 tablespoons flour mixed with just enough cold water to make a smooth paste

Preparation:

Combine first 10 ingredients - stew beef, onion soup, red wine, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. Cover and cook on low for 8 to 10 hours; add tomatoes about 45 minutes to an hour before done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed. Beef stew serves 6.

How to cook Beef with Broccoli

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water). 

How to cook Shrimp with Green peas and Quail Eggs

 



Ingredients:

1/4 kilo pre-cooked and shelled shrimp
1 small size red or green bell pepper, diced
1/2 cup pre-cooked green peas
1 cup snow peas, trimmed
1-2 pcs. red chili, sliced
1/4-1/2 tsp. turmeric powder
1/4-1/2 tsp. paprika powder
1/4 cup cornstarch
1/4 head garlic chopped
1 tsp. grated ginger
salt and pepper
cooking oil

Cooking procedure:

Heat wok until it start to smoke, add about 2 tbsp. cooking oil. Add in garlic and ginger, stir cook for about half a minute. Then add in the vegetables and stir cook for 2 to 3 minutes, remove from wok and keep aside. Using the same wok stir cook the shrimp for a minute, add in the turmeric and paprika stir cook for a minute then add 1/2 cup of water let boil and simmer for 2 to 3 minutes, season with salt and pepper to taste. Now add in the vegetables and continue to stir cook for a minute. Thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute. Serve immediately.

How to cook Sweet and Sour Fish Fillet

 

Ingredients:
1    pound     perch    
1    x     cornstarch    
1/2    cup     flour, all-purpose    
1    each     egg    
1/2    cup     water    
1    x     salt    
1    x     vegetable oil     for deep frying
1/3    cup     brown sugar    
1/3    cup     cider vinegar    
1/2    cup     pineapple chunks    
1/2    each     carrot     shredded
2/3    cup     pickles, sweet     sweet
1    each     tomato     cut into wedges
1 1/2    tablespoons     cornstarch     dissolved in 1/2 c water

Directions

1. Slice ocean perch fillets into pieces about 2x1". Dredge in corn starch and allow to dry slightly on wax paper. Make a batter of about 1/2 cup flour, 1 egg, 1/2 cup water, and salt 2. In a separate small pot, dissolve 1/3 cup brown sugar and 1/3 cup cider vinegar over medium heat. Stir up corn starch in 1/2 cup water, add to pot. Stir thoroughly. Add pineapple, carrot, sweet pickles, and tomato. Cook 3-5 minutes until sauce is clear and not cloudy. Reserve.

3. Pour oil halfway up wok. Turn heat on highest point. When you think oil is hot enough for deep frying, take a piece of bread crust and place in oil to see if it is ready. If the bread crust is not browned readily, then oil is not ready. If the bread crust is medium brown, then oil is ready. If the bread crust is a dark brown, then turn oil off and allow it to cool at least 5 minutes before using. Be sure and retest oil before deep frying anything in it. When the oil is ready, place 8-10 pieces of fish in batter. Take a pair of chopsticks or fork and carefully lift pieces of fish from batter into oil. At first the fish will sink to bottom of oil. They will rise. When the fish is risen, deep fry about 4 minutes, 2 minutes on each side. Remove fish to paper toweling to drain excess oil, then arrange fish on serving platter. repeat procedure until all fish is deep fried. Pour sweet and sour sauce over fish.

How to cook Fish Fillet with Sauce

 


Ingredients:

• Fish fillets (You can substitute chicken fillet here, I believe; if you’re not in to fish)
• 1/2 lemon, juiced
• 1/4 tsp grated lemon rind
• 5-6 tbsps butter
• 1 tsp flour
• 2 tbsp warm water
• 1.5 tbsp fresh parsley
• salt and pepper to taste, for fish and sauce
• Approx. 1-2 tbsp olive oil
• 1.5 tbsp soy sauce

How To Cook:
Drizzle soy sauce and olive oil on fish. Add salt and pepper. Grill. Put in a serving dish when ready.
Dissolve flour in warm water. Set aside.
Melt butter in a sauce pan under low heat. Add lemon juice and lemon rind. Stir. Add flour + water mixture. Stir continuously until they all mix. Add salt, pepper and parsley (leave some for garnish later). Mix.
Drizzle lemon butter sauce on the grilled fish. Garnish with leftover parsley. Serve immediately while hot.
Possible accompaniments: salad, grilled or steamed vegetables, steamed white rice, potatoes.

How to cook Beef Stew (Nilaga)

Estimated Cooking time: 1 to 2 hours


Beef Stew Ingredients:

    *

      1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
    *

      8 potatoes cut the same size as the beef
    *

      1 bundle Pechay (Bok choy) cut into 2 pieces
    *

      1 small cabbage, quartered
    *

      5 onions, diced
    *

      1 head garlic, minced
    *

      4 tablespoons of patis (fish sauce)
    *

      3 tablespoons of cooking oil
    *

      10 corns of black pepper
    *

      1 liter of water
    *

      Salt and pepper to taste

Beef Stew Cooking Instructions:

    *

      In a big casserole, heat oil and sauté the garlic and onions.
    *

      Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
    *

      Add the potatoes. Continue to simmer until potatoes are cooked.
    *

      Add the cabbage then the pechay. Do not over cook the vegetables.
    *

      Salt and pepper to taste.
    *

      Serve steaming hot in a bowl and plain white rice.

How to cook Kare Kare

 

 

 

 

 

 

 

 

 

 

Ingredients

Meat:

• 1 oxtail
• 1 ox leg
• 1 ox tripe

Vegetables:

• 2 medium sized eggplant cut in small pieces
• 1 banana heart sliced diagonally (optional)
• 1 bunch of pechay or baby bok choy
• 1 bunch of sitaw (snake/string beans)
• 1/2 head of cabbage

Other Ingredients :

• 1 cup peanut butter
• 4-5 cloves of garlic, minced or chopped
• 1 big onion sliced thinly
• 3 tablespoon cooking oil

Procedures

• Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
• Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
• In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
• Put the meat in the skillet and continue mixing.
• Pour in the stock and bring to a boil for another 10 minutes.
• Add the vegetables.
• In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
• Serve hot with bagoong alamang and boil rice.

Note:

• Don't over cook the vegetables, you can also cook or blanch the vegetables separately in a caserrole and them mix it when the dish is about to be served.
• Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form.

How to cook Bistek Tagalog

Ingredients:

    * 1 1/2 lbs sirloin (we also sometimes leave whole and grill) or 1 1/2 lbs porterhouse steaks, cut into 2-inch pieces (we also sometimes leave whole and grill)
    * 2 large onions, sliced
    * 1 tablespoon lemon juice
    * 3 tablespoons soy sauce
    * 1/4 teaspoon salt
    * 1 tablespoon sugar
    * 3 tablespoons cooking oil
    * 1/2 cup water

      Change Measurements: US | Metric

Directions:

Prep Time: 35 mins

Total Time: 45 mins

   1. 1 Combine lemon juice, soy sauce, salt and sugar. Pour mixture over beef and marinate for 30 minutes.
   2. 2 Saute onions in oil until transparent. Transfer to platter.
   3. 3 Drain beef. Fry in same skillet used to cook onions.
   4. 4 Pour off excess oil, add marinade and 1/2 cup water. Simmer for 3-4 minutes, scraping off browned bits in skillet. Pour this over meat and onions. Serve with rice

Serving:8

How to cook Beef Caldereta

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Ingredients:

1 kg of stewing beef cut into cubes
250 g of potatoes peeled and quartered
2 red bell pepper grilled, peeled and chopped
250 g of carrots peeled and cut into cubes
100 g of pitted green olives
half a cup of tomato sauce
1 tsp of tomato paste
2tsps of chili powder or cayenne powder
2 tbsps of hot sauce
2 tbsps of chili oil
2 tbsps of olive oil
10 g of butter

Marinating ingredients:
Half a cup of red wine, salt, pepper, 1 tbsp of crushed garlic, 1 big onion minced, half a cup of coarsely chopped chicken liver, some thyme and rosemary

Marinate for at least one hour the beef. In a pan, fry lightly the beef with olive oil and butter. Use the same frying pan for the carrots and potatoes. Then in a crock pot or any deep and thick casserole put all the ingredients including the marinating sauce. And simmer covered over low fire for two hours.

How to cook Chicken with Pineapple

Ingredients:

1/2 kg chicken

2 cups coconut milk

1 medium-sized onion, chopped

1/2 head garlic, crushed and chopped

1 medium sized ginger, julienned

2 tsp fish sauce (patis)

1 small can of pineapple chunks

1 tsp ground pepper

1 tbsp cooling oil


Cooking Instruction:


Saute onion, garlic and ginger in cooking oil, followed by the chicken when the onion became golden brown. Then add some fish sauce and ground pepper. Continue sauteeing it until the chicken turned medium brown. Then, pour in 2 cups coconut milk and 1 cup water. Let simmer in medium fire for 15 mins. Add the pineapple chunks. Simmer for another 15 minutes, or until the sauce thickens. Serve with rice

How to cook Igado

Ingredients

* 2 onions, finely chopped shopping list
* 2 tomatoes, chopped shopping list
* 1 bell pepper, juliene shopping list
* 1/2 kilo pork liver , cut into 2 inch strips shopping list
* 1/4 kilo pork, 2 inch strips shopping list
* 2 garlic cloves, minced shopping list
* 1/4 cup soy sauce shopping list
* 1/4 cup white vinegar shopping list
* 1 tbsp sugar

Procedures

    * Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
    * Add tomatoes just before the garlic and onions turn very light brown.
    * Add in the pork strips, and stir fry until pork is light brown.
    * Add in the liver and stir until liver is half-cooked.
    * Add in the vinegar, soy sauce and the sugar.
    * Simmer until the meat is cooked.
    * Serve with steamed rice.
    * Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

How to cook Stuffed Squid

Ingredients

    * 1 tablespoon olive oil
    * 1/4 cup finely chopped onion
    * 1/2 teaspoon kosher salt
    * 1 clove garlic, finely minced
    * 8 to 10 whole squid (about 3 to 5 inches each)
    * 2 ounces raw shrimp
    * 1/4 cup fresh bread crumbs
    * 2 tablespoons finely chopped tomato
    * 2 teaspoon lemon zest
    * 2 teaspoon finely chopped fresh ginger
    * 1 teaspoon chopped fresh parsley leaves
    * 1/4 teaspoon freshly ground black pepper
    * 2 cups prepared tomato or spaghetti sauce
    * 1/4 ground beef cook


Directions

Preheat an oven to 375 degrees F.

Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.

Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.

Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.

Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

Cook Time: 30 min

How to cook Frog

Igredients

    * 1/2 kg frog legs shopping list
    * 1 clove garlic, crushed shopping list
    * 3 tbsp oil shopping list
    * 3 tbsp soy sauce shopping list
    * 1 tbsp vinegar shopping list
    * salt and pepper shopping list


How to make it

    * Heat oil in a wok
    * Fry garlic until golden brown
    * Stir fry frog legs until brown
    * Add soy sauce and vinegar and simmer for 5 minutes
    * Season with salt and pepper


     
 Cooking Time

• 15 minutes  

How to cook Stuffed Chicken or Rellenong Manok

Ingredients:

*1 whole chicken, deboned with shape kept

*2 tablespoons calamansi juice

*2 tablespoons soy sauce

*1 1/2 tablespoons sugar

Stuffing

*1/2 kilo ground pork

*1/2 cup bacon, diced

*1 cup ham, diced

*1 can Vienna sausage, drained and sliced

*1/4 cup sweet green peas

*1/4 cup carrots, minced

*1/4 cup breadcrumbs

*1/4 cup pickle relish

*1/4 cup raisins

*1/2 cup cheddar cheese, grated

*5 whole eggs, beaten

*1/2 cup butter

*2 tablespoons soy sauce

*1 tablespoon sugar

*Salt and pepper to taste

Estimated cooking time: 2 hours

Rellenong Manok Cooking Instructions:

*Marinate chicken in calamansi juice, soy sauce and sugar.

*In a bowl, mix all stuffing ingredients well.

*Stuff the chicken in all parts.

*Sew the cavity opening and truss the chicken.

*Wrap chicken in aluminium foil.

*Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

*Open the foil an rub chicken with butter and put back in oven until golden brown.

How to cook Stuffed Milkfish or Rellenong Bangus

Ingredients:

    * I medium sized Bangus (more or less 800 grams) shopping list
    * 1 Tablespoon soy sauce shopping list
    * 3 teaspoons Calamansi juice shopping list
    * 1/8 teaspoon pepper shopping list
    * Dash of salt shopping list
    * 1/4 cup water shopping list
    * 2 Tablespoons cooking oil shopping list
    * 2 cloves, crushed gralic shopping list
    * 1 onion, finely chopped shopping list
    * 1/4 cup tomatoes, finely chopped shopping list
    * 1 teaspoon salt shopping list
    * 18 teaspoon pepper shopping list
    * 1 Tablespoon butter shopping list
    * 1/3 cup chopped raisins shopping list
    * 1/3 cup peas, drained shopping list
    * 1/4 cup carrots, diced finely shopping list
    * 1 eggs, beaten shopping list
    * 1/ cup flour 1/2 cup cooking oil shopping list

How to make it

    * Clean Fish. Pound to soften.
    * Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
    * Soak skin with calamansi juice, soy sauce and pepper. Set aside.
    * Boil bangus meat with pinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
    * Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
    * Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
    * Stuff bangus skin with the mixture and sew opening.
    * Dredge in four and fry or bake until brown.

How to cook Grilled Beef

 Ingredients:

    * For the Marinade:
    * 6 beef filet mignons (approximately 7 ounces each), trimmed
    * 2 tablespoons balsamic vinegar
    * 2 cloves garlic, crushed
    * 4 sprigs rosemary, bruised
    * 1/4 cup olive oil
    * 1 teaspoon coarsely cracked black peppercorns
    * Salt
    * For the Sauce:
    * 1 cup onion, chopped into 1-inch pieces
    * 1/2 cup carrot, chopped into 1-inch pieces
    * 1/2 cup celery, choppd into 1-inch pieces
    * 1/4 cup olive oil
    * 6 cloves garlic, crushed
    * 2 bay leaves
    * 2 tablespoons tomato paste
    * 1/4 cup balsamic vinegar
    * 1/4 cup red wine vinegar
    * 2 cups red wine, preferably Cabernet
    * 1-1/2 quarts veal stock or roasted chicken stock
    * Salt and black pepper to taste
    * Garnish: 2 tablespoons chive batons, cut 1 inch in lengthIngredients:

    * For the Marinade:
    * 6 beef filet mignons (approximately 7 ounces each), trimmed
    * 2 tablespoons balsamic vinegar
    * 2 cloves garlic, crushed
    * 4 sprigs rosemary, bruised
    * 1/4 cup olive oil
    * 1 teaspoon coarsely cracked black peppercorns
    * Salt
    * For the Sauce:
    * 1 cup onion, chopped into 1-inch pieces
    * 1/2 cup carrot, chopped into 1-inch pieces
    * 1/2 cup celery, choppd into 1-inch pieces
    * 1/4 cup olive oil
    * 6 cloves garlic, crushed
    * 2 bay leaves
    * 2 tablespoons tomato paste
    * 1/4 cup balsamic vinegar
    * 1/4 cup red wine vinegar
    * 2 cups red wine, preferably Cabernet
    * 1-1/2 quarts veal stock or roasted chicken stock
    * Salt and black pepper to taste
    * Garnish: 2 tablespoons chive batons, cut 1 inch in length

How to cook Grilled Chicken w/ Garlic

Ingredients

    * 2 heads garlic, cut in 1/2 horizontally
    * Kosher salt
    * Freshly ground black pepper
    * Extra-virgin olive oil
    * 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
    * 2 lemons, juiced, plus 2 lemons, halved
    * About 1 bunch flat-leaf parsley, leaves chopped
    * 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
    * Freshly ground black pepper
    * 2 heads radicchio, preferably Treviso, cut into quarters
    * 1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

How to cook Grilled Vegetables

 
Instructions

1. Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, corn on the cob, button mushrooms and summer squash.

2. Clean and trim the vegetables. Cut large ones into halves or slice them into large sections.

3. Parboil small, waxy potatoes until tender before grilling. Remove silks from corn but leave husks on, and soak in water for about 1 hour before grilling.

4. Marinate vegetables for 15 minutes before grilling (see Tips). Or just brush them lightly with oil so they don't stick to the grill, if you won't be cooking them in a foil pouch or vegetable basket.

5. Prepare a medium-hot fire in the charcoal or gas grill.

6. Put the vegetables directly on the grill grid, on skewers or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook - denser vegetables such as potatoes or peppers will take longer than moisture-filled ones such as tomatoes.

7. Turn the vegetables often, brushing on more marinade as needed.

8. Remove the vegetables when they can be easily pierced with a fork.

How to cook Grilled Salmon

 
Ingredients

    * 1 1/2 pounds salmon fillets
    * lemon pepper to taste
    * garlic powder to taste
    * salt to taste
    * 1/3 cup soy sauce
    * 1/3 cup brown sugar
    * 1/3 cup water
    * 1/4 cup vegetable oil

Directions

   1. Season salmon fillets with lemon pepper, garlic powder, and salt.
   2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
   3. Preheat grill for medium heat.
   4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

How to cook Seafoods Delight

Ingredients

    * 1 package angel hair pasta shopping list
    * 2 4-5oz lobster tails shopping list
    * 6-8 large scallops shopping list
    * 1 lbs medium shrimps shopping list
    * 1 1/2 cups white wine shopping list
    * 1 pad butter shopping list
    * 2 Tsp granulated garlic shopping list
    * 1 chopped garlic clove shopping list
    * 1 Tsp salt shopping list
    * 1 Tsp pepper   How to make it

    * Use one large sauté pan; add your butter and garlic. Once the garlic has turned golden brown add your shrimp & lobster, cook shortly as not to finish. At this point, pull your shrimp out of the pan and set aside. Now, sear your scallops. Once the scallops are close to being cooked, add your shrimp, then the wine. Let this mixture reduce until it coats the back of your spoon.
    * Now you can start your Angel Hair pasta. Do not over cook. When pasta complete pull and cool under cold water quickly to keep from further cooking, drain the water.
    * You can now finish the sauce, add your salt, pepper, and garlic. Taste and adjust as needed. If your sauce is not thick, enough then add a slurry water "corn starch and water".
    * Plate up your pasta, and then pour the sauce over each plate being sure to give out enough seafood per.
    * This dish goes very well with a chardonnay
    * Another thing you can do is pull your seafood out of the sauce and set aside. You can then take your sauce and pasta and mix it up in a bowl then add your seafood to the top for presentation, Or you can mix it all up together and sprinkle the top with fresh parsley.

How to cook Roast Salmon with Rosemary

2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 (2- to 3-pound) salmon fillet with skin, 1 1/2-inches thick
2 large lemons  thinly sliced
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Preheat oven to 450 degrees F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion on top of the rosemary.

Place salmon, skin side down, on the onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs.

Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. NOTE: Can be prepared 8 hours ahead, covered and refrigerated.

Bake, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with roasted onions and lemon slices.

    Approximate cooking times for salmon:

          1/4 to 1/3-inch - 3 to 4 minutes
          1/2 to 3/4-inch - 4 to 6 minutes
          1 to 1 1/2-inch - 8 to 12 minute

How to cook Pizza Eggplant

Ingredients

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices 4 teaspoons olive oil 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup pasta sauce 1/2 cup shredded part-skim mozzarella cheese

Directions

Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4